Sicilian Broccoli Pasta

This is classic Italian, just a handful of ingredients. Such simple recipes really rely on good quality ingredients.

- 500g broccoli, cut into large chunks

- 3 cups of penne pasta

- 4 tablespoons of olive oil

- 4 cloves of garlic, crushed (don't skimp on the garlic here!)

- salt to taste

- freshly grated parmesan cheese

 

Steam the broccoli until it is soft, about 8-9 minutes. Put it in a large bowl and using a pair of scissors or a knife, chop it up into small pieces.

Cook the pasta. Penne is the most commonly used pasta for this recipe, but spiral pasta would also work.

In the meantime, heat up the olive oil in a large frypan over a medium flame and fry the garlic for about 5 minutes. The aim is to slowly brown the garlic so it is sticky. Don't burn it so it is crispy. Add more olive oil and turn the flame down if the garlic sticks to the bottom of the pan.

Add the chopped up broccoli and fry for about 1-2 minute, add salt to taste. By now the broccoli should be mostly broken down.

At this point you could also add a small amount of finely chopped italian sausage or anchovies.

By now the pasta should be cooked and drained. Add the pasta to the broccoli and stir it so it is well mixed and the pasta is thoroughly coated with the broccoli.

Serve immediately with freshly grated parmesan cheese sprinkled on top.